Gluten Free Avocado Lime Tart
Gluten Free Avocado Lime Tart - Allergy free baking
Healthy, because
Even smarter
Nutritional values
Strong nerves through Avocados: With the lecithin and B vitamins they contain, these creamy fruits can help with stress and nervousness.
If you like, you can also replace the almond kernels for the base of the avocado-lime tart with other nuts or seeds: Cashews, hazelnuts or sunflower seeds are also well suited.
(Percentage of daily recommendation)
| Calorie | 344 cal. | (16 %) | ||
| Protein | 6 g | (6 %) | ||
| Fat | 29 g | (25 %) | ||
| Carbohydrates | 14 g | (9 %) | ||
| Sugar added | 4 g | (16 %) | ||
| Roughage | 6.2 g | (21 %) |
| Vitamin A | 0 mg | (0 %) | ||
| Vitamin D | 2.3 μg | (12 %) | ||
| Vitamin E | 6.1 mg | (51 %) | ||
| Vitamin K | 11.8 μg | (20 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 2.2 mg | (18 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 27 μg | (9 %) | ||
| Pantothenic acid | 0.3 mg | (5 %) | ||
| Biotin | 0.8 μg | (2 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 22 mg | (23 %) | ||
| Potassium | 608 mg | (15 %) | ||
| Calcium | 39 mg | (4 %) | ||
| Magnesium | 68 mg | (23 %) | ||
| Iron | 1.2 mg | (8 %) | ||
| Iodine | 3 μg | (2 %) | ||
| Zinc | 1.3 mg | (16 %) | ||
| Saturated fatty acids | 12.1 g | |||
| Uric acid | 20 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 12 g |
Ingredients
- Ingredients
- 4 ozs liquid Coconut oil
- 3 ½ ozs Medjool- Date (pitted)
- 11 ozs almonds
- 6 organic limes
- 4 ripe Avocados
- 2 ½ ozs Maple syrup
- 1 oz Shredded coconut (4 TBSP.)
Kitchen utensils
Preparation steps
Line a tart pan with baking paper, leaving the paper overhanging the edge by 1 1/4-inch. Brush baking paper with 1 tablespoon of coconut oil.
Cut dates into pieces and finely chop with almonds and 3 Tbsp coconut oil in a blender. Pour the mixture onto the bottom of the mold, flatten evenly and refrigerate.
Wash limes in hot water and pat dry. Halve and squeeze 4 limes. Halve and pit avocados and lift flesh from skins. Roughly dice avocado flesh and blend with lime juice, maple syrup, 2 tablespoons shredded coconut and remaining coconut oil to a fine cream. Pour the cream onto the bottom of the pan and smooth it out. Refrigerate the tart for 4 hours.
Then let the tart freeze for 20-30 minutes. Meanwhile, cut remaining limes into very thin slices. Remove avocado-lime tart, top with lime slices and serve sprinkled with coconut flakes.
